Braised Meatballs in Red-Wine Gravy Recipe

Name: Braised Meatballs in Red-Wine Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces; 1 cup whole milk; 1 3/4 pounds ground beef (7% to 15% fat); 2 large eggs; 1 medium onion, finely chopped; 1/2 cup plus 1 tablespoon chopped fresh Italian parsley; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon dried summer savory; All purpose flour; 2 tablespoons (1/4 stick) butter; 1 1/2 teaspoons olive oil; 2 cups dry red wine; 1/4 cup tomato paste; 3 cups canned beef broth

Servings: persons

1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef (7% to 15% fat)
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
All purpose flour
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups canned beef broth

1
Preheat oven to 350F.
2
Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes.
3
Squeeze out most of milk from bread; discard milk.
4
Place bread in large bowl.
5
Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well.
6
Transfer meat mixture to processor.
7
Process until well blended and mixture looks pasty.
8
Form mixture into 1 3/4-inch-diameter meatballs (about 30).
9
Divide meatballs between two 13x9x2-inch glass baking dishes.
10
Bake meatballs 30 minutes.
11
Set meatballs aside.
12
Dust meatballs with flour; shake off excess.
13
Melt butter with oil in heavy large skillet over medium-high heat.
14
Working in batches, add meatballs to skillet and saute until brown on all sides, about 3 minutes.
15
Return all meatballs to skillet.
16
Whisk wine and tomato paste in small bowl to blend.
17
Add wine mixture to meatballs and bring to boil.
18
Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
19
Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
20
Season to taste with salt and pepper.
21
Transfer meatballs and gravy to bowl.
22
Sprinkle with remaining 1 tablespoon parsley and serve.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces, 1 cup whole milk, 1 3/4 pounds ground beef (7% to 15% fat), 2 large eggs, and more.

Yes, Braised Meatballs in Red-Wine Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Meatballs in Red-Wine Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions